Way back, well before we had children, when both of us worked in banking and I was just learning to cook and try new things, this was one of my favorite dishes to make. Of course, back then, I made it by buying the Spanish Rice & Sauce packet and a can of shoepeg corn. I’m gonna be honest with you– it’s mighty tasty made with those convenience items. But, with a little know-how, you can make it even better and cheaper and, likely, healthier.
Simple, flavorful, and frugal, this dish seems to please most people. There really aren’t any funky ingredients in it. Let’s get started!
- 1 tablespoon olive oil
- 1 chicken breast, cut into small bite-size pieces
- 2½ cups uncooked white rice
- 8 oz. tomato sauce
- 2 cups chicken broth or stock
- 2 cups water
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ½ tsp. salt
- 1 bag frozen shoepeg corn (I use the Green Giant Valley Fresh Steamers brand)
- 4 oz. colby jack cheese, finely shredded
- Heat oil in large skillet over med-high heat.
- Brown up bite-sized chicken pieces until cooked through, about 3 minutes. Remove to small bowl for later.
- Using the same skillet, pour in rice, tomato sauce, broth/stock, water, and all spices. Bring to a boil. Cover and reduce heat to low. Allow to simmer for 17-20 minutes, until liquid is absorbed and rice is tender.
- Meanwhile, heat shoepeg corn according to package directions. (Mine steams in the microwave for 5-6 minutes.)
- Once rice is cooked, stir in heated corn and cooked chicken pieces.
- Sprinkle cheese over the surface and a pop a lid on it to melt it quickly.
- This can be served immediately or saved and reheated.
*This can definitely be made with regular old corn– we just love the crunch and sweetness of shoepeg.